Salisbury Steak Meatballs
Description
These wonderful meatballs are made in a mushroom gravy and are lightened up and made a bit healthier with half ground turkey and half lean ground beef. Serve them when you want a comforting and delicious meal. They can be prepared in an Instant Pot, on t
Ingredients
2 t. olive oil, divided
1/2 c. minced onions
1/2 lb. 93% lean ground beef
1/2 lb 93% lean ground turkey
1/3 c. whole wheat seasoned breadcrumbs
1 large egg, beaten
2 T. tomato paste, divided
kosher salt
pinch black pepper
1 T. all-purpose flour
1 t. red wine vinegar
2 t. Worcestershire sauce, or to taste
1/4 t. mustard powder
5 oz. sliced mushrooms, divided
1 1/4 c. reduced-sodium beef broth/stock
chopped parsley for garnish, optional
Directions
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Finely chop 1 oz. of the mushrooms into small pieces; set aside.
Heat an Instant Pot (or a large non-stick pot) on medium-high on Sauté; add 1 t. oil and onions; cook until golden brown, about 4 - 5 minutes. Divide onions into 2.
In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushrooms, breadcrumbs, egg, 1 T. tomato paste, 1/4 c. beef broth/stock, 3/4 t. salt and black pepper.
In a small bowl, blend flour and 1 c. broth/stock until smooth. Mix in remaining onions, remaining 1 T. tomato paste, vinegar, Worcestershire sauce and mustard powder.
Gently shape into 20 small meatballs.
Heat the Instant Pot (or non-stick pot) back on saute; add remaining t. oil; brown meatballs for about 2 minutes, until no longer sticks; turn; brown another 2 minutes. Add mushrooms, 1/8 t. salt and black pepper; pour the sauce over the meatballs; cover; cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.
Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper; pour sauce over. Cover; cook on low 6 - 8 hours, until tender.
4 servings.